At least 1 hour before cooking, soak wood chips in enough water to cover. Drain.

For the rub, stir together the black pepper; onion or garlic salt; cloves; and, if desired, red pepper.

For stuffing, in a saucepan cook the sausage, apple, and onion for 5 minutes or until sausage is cooked through. Drain fat. Stir in stuffing mix and parsley; add enough of the apple juice to moisten. Remove from heat; set aside until cool.

Trim fat from chops.

Cut a pocket in each chop by cutting a slit in the meat and working the knife inside to cut almost to bone, keeping original slit small. Spoon stuffing into pockets.

If necessary, secure with wooden toothpicks. Sprinkle the rub evenly over both sides of the pork chops; rub into meat.